Duck Stew Foggia Style with Olives and Fennel Seeds
Nutrition
Calories: 602.57 kcalCarbohydrates: 26.72 gProtein: 8.23 gFat: 53.38 gSaturated Fat: 12.25 gCholesterol: 38.56 mgSodium: 1062.58 mgFiber: 3.81 gVitamin A: 9.2925 IUCalcium: 92.48 mgIron: 3.33 mg
Ingredients
- 1 4- pound Muscovy duck or 2 wild ducks
- 6 tbsp extra-virgin olive oil
- 8 oz pancetta cut into 1/4-inch dice
- 1 large Spanish onion chopped into 1/4-inch dice
- 2 celery stalks cut into 1/4-inch pieces
- 2 carrots cut into 1/4-inch rounds
- 1 tbsp fennel seeds
- 2 cups green olives preferably from Ascoli
- 2 cups sweet Aleatico di Puglia wine or sweet red vermouth
- 2 cups basic tomato sauce
- 2 dried hot chiles
- salt
- pepper
Instructions
- Cut the duck into 12 pieces by splitting the breast and cutting each half into 3 pieces, then separating the thighs, drumsticks, and wings. Reserve the liver and set aside.
- In an 8- to 10-quart heavy-bottomed braising pan or Dutch oven, heat the olive oil over medium heat until smoking. Add the duck skin side down and cook until the pieces are golden brown and most of fat has been rendered, 10 to 15 minutes. You may need to work in batches, cooking 4 to 6 pieces at a time.
- Drain all but 2 tablespoons of fat from the pan and add the pancetta. Cook over medium heat until lightly browned, then add the onion, celery, carrots, and fennel seeds and cook until the vegetables are softened, about 10 minutes. Add the olives, wine, tomato sauce, and chiles and bring to a boil. Add the duck pieces and liver, submerging them in the liquid, and bring to a boil. Lower the heat and simmer 1-1/2 hours, or until the duck is falling off the bone. Remove the duck pieces to a platter.
- Using a wooden spoon, mash the liver to a fine paste and stir back into the sauce. Season the sauce with salt and pepper, pour over the duck, and serve.